Jab a cake pop stick into the bottom of each marshmallow and stick them in your fancy cardboard cake pop stand (or lay them on a sheet pan lined with wax paper) and set aside.

Preheat the oven to 350 degrees. Spread the coconut in a single layer on a sheet pan and toast in the preheated oven for 10 minutes, stirring at the halfway mark to ensure even browning. Remove from the oven, transfer to a bowl and set aside.

In a heavy saucepan over medium-low heat, combine the caramels, butter, heavy cream, cinnamon and vanilla. Stir until melted and smooth. Transfer to a heat safe (glass) bowl and set aside.

Roll each marshmallow pop gently in the melted caramel mixture then roll it in the toasted coconut, gently pressing the coconut into the caramel, to evenly coat.

Return them to the cake pop stand and refrigerate until the caramel is set. (I actually just stored these in the refrigerator because it’s already 85 degrees here and I store everything with melting potential in the refrigerator. And, they’re really good cold.)

I thought they looked like tiny little bird nests on poles, so I decided to add some candy coated chocolate eggs. Which turned out to be a good decision. Hell, adding a little chocolate to pretty much anything is a good idea.